Friday night- I had a 10# brisket that I trimmed up as much as possible, rubbed with SPOG + rosemary and let it rest over night in the fridge.
Saturday- I smoked at 230-250 with a blend of apple and hickory until it hit 160 IT(5 hours) let it rest, wrapped it and put it in the fridge again overnight to finish the next day.
Sunday - 300 degree oven with a 15 oz can of beef broth and covered. Let it go until 200* IT (toothpick tender) sliced it up and served it with lemon herb roasted potatoes, tomato horseradish cole slaw and cornbread muffins. Now for the good part!

Some TBS for ya

Ready for a nap

The spread

The plate

Hope you guys enjoyed, any questions about any of the recipes feel free to ask.

Looks Good, How long did you produce smoke with wood during the cook? I haven't cooked my own brisket yet but most ones I've eaten have had a thicker smoke ring then I see on yours.

Smoked it for 5 hours before I took it off the smoker. I wanted to do the whole cook time with smoke, but I had work all weekend so I couldn't give it the love and care it needed. It still had that amazing smokey flavor which I was happy about and it was still really juicy and tender. I too was a little bummed about the smoke ring but it still tasted great.

Smoked it for 5 hours before I took it off the smoker. I wanted to do the whole cook time with smoke, but I had work all weekend so I couldn't give it the love and care it needed. It still had that amazing smokey flavor which I was happy about and it was still really juicy and tender. I too was a little bummed about the smoke ring but it still tasted great.

The taste is what counts with home cooking! It looked juicy. I might try my first brisket this or next weekend.